Eggs in Purgatory

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Yields: 2-3 servings      Prep Time: 10 Minutes     Cook Time: 25 Minutes

Ingredients:

• 6 eggs
• ¼ cup of olive oil
• 2 cloves of garlic
• 1 tsp. crushed Calabrese Peppers
• 28 oz. can of Italian imported plum tomato
• 6-8 fresh basil leaves
• ¼ tsp. of black pepper
• 1 tsp. of salt
• 1 tbsp. of chopped Italian parsley
• 1 loaf of crusty Italian or French bread

Instructions:

1. Prepare the Ingredients: Puree the plum tomatoes and finely chop the garlic.
2. Sauté the Garlic: Heat a large, shallow frying pan over medium heat. Add the olive oil, followed by the chopped garlic. Sauté until the garlic turns a light golden brown.
3. Build the Sauce Base: Stir in the black pepper and Calabrese pepper. Immediately add the pureed plum tomatoes and salt.
4. Simmer the Sauce: Reduce the heat to medium-low and allow the sauce to simmer for 20 minutes.
5. Prepare the Eggs: While the sauce simmers, crack individual eggs into six separate bowls.
6. Add the Eggs to Sauce: After the sauce has simmered for 20 minutes, gently slide each egg from its bowl onto the surface of the simmering sauce.
7. Cook the Eggs: Cover the pan and continue to cook until the egg whites are fully set and opaque, leaving the yolks perfectly runny.
8. Serve: Remove the pan from the heat and serve immediately with crusty plain or garlic bread.